September 2012

Slightly Twisted Salsa Fresca

by Marc Golick on September 25, 2012

Slightly Twisted Salsa Fresca
Yield: 2  servings

3/4 cup Organic Heirloom- deseeded + small diced
1/4 cup Organic Hass Avocado- small diced
1  Tablespoon  Organic Cucumber- deseeded & small diced
1  Tablespoon  Organic Red Onion- small diced
1  Tablespoon  Organic Fresh Cilantro Leaves- hand torn
1  Tablespoon  Lime Extra Virgin Olive Oil
1  teaspoon  Habenero Extra Virgin Olive Oil
1  pinch  Organic Grey Sea Salt

De-seed the tomato by cutting it in half horizontally then give each half a gentle squeeze to remove the majority of the seeds. Chop the tomato, onion, and cucumber into small pieces about the size of your pinky fingernail. Cut the avocado in half lengthwise and remove the pit, then using a spoon remove the avocado meat from the skin. Cut the avocado into small pieces the same size. Combine all ingredients by tossing lightly with a spoon in a mixing bowl. Cover and refrigerate for at least ten minutes.

*Serve as a dip for your favorite tortilla chips, or as the perfect finish to tacos or burritos. Try it as a topper to grilled breads with melted queso fresco or be adventurous and try it with oysters on the half shell.


Simple Refreshing Salads

by Marc Golick on September 21, 2012

Caprese Salad
Yield: 2 Servings

2 Heirloom Tomatoes- sliced 1/4 inch thick
6 Thin Slices of Fresh Mozzarella Cheese
12 Organic Basil Leaves
1 Pinch Pink Himalayan Sea Salt
1 Pinch Fresh Cracked Black Pepper
2 Tablespoons Methode Tradizionale Balsamic Vinegar
2 Tablespoons Basil Extra Virgin Olive Oil

Create a stack by layering the tomato slices, fresh mozzarella & basil leaves. Sprinkle with the sea salt and fresh cracked black pepper. Drizzle over the top with the balsamic vinegar & basil olive oil. Garnish with a sprig of fresh basil on top.

*Enjoy the bounty of this years tomato harvest with our twist on this classic summer salad recipe.

Summer Three Bean Salad
Yield: 2  Servings

1/2   Cup  Chickpeas
1/2   Cup  Red Kidney Beans
1/2   Cup  Cannellini Beans
1  teaspoon Organic  Thyme Leaves
1/4   Cup  Red Wine Vinegar
1  Tablespoon  Sparkling Wine Vinegar
2  Tablespoons  Twin Sisters Extra Virgin Olive Oil
1  Pinch  Organic Grey Sea Salt
1  Pinch  Fresh Cracked Black Pepper

Combine all ingredients in a stainless steel or glass bowl and toss lightly.  Refrigerate until ready for use.

*Pairs perfectly with grilled meats as a side dish for your Labor Day BBQ.

Heirloom Tomato & Watermelon Salad
Yield: 2  Servings

1  Cup  Organic Heirloom Tomato- small diced
1  Cup  Organic Seedless Watermelon- small diced
1  Tablespoon  Sparking Wine Vinegar
1  Tablespoons  Organic Basil- sliced into thin strips
2  Tablespoon  Orange Extra Virgin Olive Oil
1  pinch  Fleur de Sel
1  pinch  Fresh Cracked Black Peppercorns

Combine all ingredients and toss gently until incorporated.

*This recipe showcases the balance between sweetness & acidity done with simple,local & organic ingredients… Serve on hot summers day as a refreshing salad course. Add crumbled feta cheese to add even more depth of flavor.

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